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Low Calorie Irish Stew

Chef.at.Home's picture
Ingredients
  Boneless leg lamb 2 Pound, cut into cubes, fat trimmed
  Bay leaf 1
  Salt 1 Teaspoon
  Pepper 1 Pinch
  Condensed beef broth 1 Can (10 oz) (Plus Water To Make 3 Cups)
  Onions 2 Large, sliced
  White turnips 1 Pound, sliced, pared
  Carrots 1 Pound, sliced, pared
  All purpose flour 3 Tablespoon
  Water 1⁄3 Cup (5.33 tbs)
Directions

1. Combine lamb, bay leaf, salt, pepper and beef-broth mixture in a large saucepan or kettle. Heat to boiling. Lower heat; cover; simmer 50 minutes, or until meat is almost tender. Remove from heat; refrigerate several hours, or overnight.
2. About 45 minutes before serving time, skim off all surface fat from stew; remove bay leaf. Reheat to boiling; add onions, turnips and carrots. Cover; simmer 30 minutes, or until vegetables are tender.
3. Combine the flour and water to make a smooth paste; stir into simmering stew. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes. Garnish with chopped parsley, if you wish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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